Main image of Warm Pearl Couscous Salad

Warm Pearl Couscous Salad

25 min



Pearl couscous is technically not couscous, but more of a pasta. The small round wheat-based balls are pre-toasted, which gives them their unique chewy texture and nutty flavour. This salad is delicious enjoyed warm as a meal, or cold as a summery-salad main dish or side dish.



25 min


8 min


17 min

Swap out

Treenut symbol

tree nut

Gluten symbol


Free from

Soy symbol


Peanut symbol


Sesame symbol




  • 1 cup (200 g)
    uncooked pearl couscous
  • 2 tsp (10 mL)
    olive oil
  • 2 cups (370 g)
    cooked chickpeas
  • 2 cups
    cherry tomato, quartered
  • ½ tsp
  • ¼ tsp
    ground black pepper
  • ½
    cucumber, sliced into half-moons
  • ¼ cup (34 g)
    sliced black olives
  • 3 Tbsp (17 g)
    fresh mint leaves, chopped
  • 2 Tbsp (3 g)
    fresh basil, chopped
  • 2 Tbsp (8 g)
    fresh parsley, chopped (optional)
  • ¼ cup (32 g)
    roasted almonds, chopped (optional)


  • 3 Tbsp (45 mL)
    olive oil
  • 3 Tbsp (45 mL)
    red wine vinegar
  • 1 Tbsp (15 mL)
    fresh lemon juice
  • ¼ tsp
    paprika powder
Buy ingredients on AmazonFresh  



  1. Cook the couscous according to the package instructions. When cooked, drain.
  2. Meanwhile, to a medium pan on medium-high heat, add the oil, chickpeas, tomatoes, salt, and pepper. Cook for about 5 - 7 minutes, stirring occasionally until the tomatoes have softened a little bit. Remove from the heat before the tomatoes become too soft.
  3. In a small bowl, mix together the ingredients for the dressing.
  4. To a large bowl, add the drained couscous, tomato and chickpea mixture, cucumber slices, olives, and fresh herbs. Add the dressing, toss to combine, spinkle over the almonds, and enjoy!


  • The salad can be stored in an airtight container in the fridge separate from the dressing for up to 3 days. Combine the dressing and salad when ready to enjoy.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 30%

uncooked pearl couscous

Proteins 27%

cooked chickpeas

roasted almonds

Fruits & Veggies 43%

cherry tomato


sliced black olives

fresh mint leaves

fresh basil

fresh parsley

No significant sources of calcium

olive oil

sliced black olives

roasted almonds

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of

Discussion & Rating

Rate this post

Ellen Meuller - June 10, 2021, 4:55 p.m.

This was ABSOLUTELY delish! I kept the dressing entirely on the side for my guests as i am not so fond of vinegar, and the salad itself has such immense flavors

PUL Team - June 12, 2021, 2:54 a.m.

Thank you for taking the time to share this, Ellen, and so happy the salad was enjoyed 🤩

Sarah Seiner - June 9, 2021, 2:42 p.m.

Dear PUL-Team!
I really love your work and you have helped and inspired me in many, many ways!! Your new website is stunning and I really like the new features, which are so cool and helpful. I had/ have struggles with my relationship with food, especially calorie counting and I think your messages about food and also the text above the nutrition info is great. But the amount of calories per portion pops up when you google a recipe even if you don`t want to see it.
I hope you know what I mean. For me and I also think for many others it would be really helpful if it wasn`t written there - so that you only see it if you decide to read it.
Thank you for your great work, you have influenced my life in so many positive ways!
Lots of love from Austria (so also sorry if there are any mistakes:))

PUL Team - June 12, 2021, 2:15 a.m.

Oh my goodness, Sarah, you're a gem! 😍 We're very grateful to have you in our PUL family and are so appreciative of the constructive feedback. It totally makes sense and we'll be looking into it! Sending lots of love back to Austria 🥰

Bea - June 3, 2021, 10:29 p.m.

Fantastic salad! So fresh and flavorful ! Great video too!

Sophie - June 2, 2021, 6:46 p.m.

I just made this salad for my lunch and was delicious! It was also very filling (probably because I couldn't help myself and ate half of it in one sitting) I had to made a couple adjustments though :

- Did not cook the chickpeas and tomatoes because I don't really like cooked tomatoes (and because I'm too lazy)
- Used rice vinegar instead of white wine vinegar and pearl barley instead of pearl couscous because that's what I had on hand

It was a refreshing burst of flavor! :)

PUL Team - June 5, 2021, 7:39 p.m.

So glad you enjoyed the recipe, Sophie! We appreciate you sharing this so much 😃

Akshita - June 1, 2021, 6:08 a.m.

This salad is AMAZING.. easy, burst of flavors and warm comforting ❤️

Loved it!

Note: I only had mint and cilantro in herbs so I used those. I used apple cider vinegar and used roasted sunflower seeds.

PUL Team - June 4, 2021, 3:33 p.m.

We're so happy you enjoyed the salad, Akshita! Thank you for sharing 😃

Shafiya khanum - May 29, 2021, 7 a.m.

Love this recipe p